I have fond memories of my early years in Kanpur, India. Situated on the banks of the Ganges, Kanpur was as fertile as it could be. Our home had crisp green lawns with roses of every hue. My favorite pastime in the summer months was counting the number of tomatoes on the vine, which stretched on to the side walls of the house. I remember admiring the red plump fruit against the faded brown wall. While my dad brought home red juicy apples and healthy bunches of grapes, mom would cut a bowl of fresh tomatoes and sprinkle a little sugar, for us to eat. This was when I fell in love with fruits.
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We hosted a party for about twenty guests, where I decided to create a fusion of classic Thai and other Asian flavors. Here is a sampling of the dishes of that evening:
Crispy Lettuce Cups
This dish was a last minute concoction. I had julienne (long strips) of fresh ginger, carrots, and green papaya left over. I tore up lettuce leaves into bite size pieces, heaped a teaspoonful of the vegetables, along with crushed peanuts into these lettuce cups with a dash of lime juice. I served it with peanut sauce and sweet chilli sauce.
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